A favorite recipe from our time living in Louisiana, this Shrimp and Artichoke Bisque is delicious to the last drop! My dear friend and Baton Rouge neighbor Suzy first shared the recipe with us. And boy is it delicious!
Is there a substitute for crawfish?
Suzy makes this soup with crawfish, a Louisiana staple. I'm pretty sure everyone in Louisiana loves crawfish! We substitute shrimp, since it's easier to find in the west where we live now.
Textures and Flavors
Shrimp and Artichoke bisque is creamy, with firm pieces of shrimp. It's much like a crab bisque, lobster bisque or other seafood bisque. The flavor of shrimp, the mildly sweet-tang of artichoke hearts, and the zip from green onions and garlic, create a delightful blend in this creamy soup. The half and half and butter add a richness and a velvety mouth feel.
Appetizer or Mains Dish
The best soup recipe, shrimp and artichoke bisque is a great appetizer soup or entree. Serve it with a loaf of crusty bread and a salad for a memorable dinner. The recipe starts by browning green onions and garlic just until the butter melts. Next, add flour to make a roux (blending butter and flour). Add chicken broth slowly to the roux and bring to a boil.
A Bit of Louisiana Spice!
Then add artichoke hearts and seasoning -- a few dashes of Tabasco and some good ol' Tony Chachere's Original Creole Seasoning -- now your talking! These essential Louisiana spices add just a touch of heat. Don't worry, this is not a hot, spicy dish. Fortunately you can find Tabasco brand pepper sauce and Tony Chachere's Cajun seasoning at most supermarkets across the U.S.A.
This is one of those special soups you’ll be talking about the next day and want to make again and again. It’s so flavorful and just plain delicious.
You May Also Like:
Traditional Mardi Gras King Cake
Article on Louisiana Cuisine: Cajun vs. Creole
Creole Chicken and Sausage Gumbo
White Chocolate Raspberry Bread Pudding
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Shrimp and Artichoke Bisque
- 1 bunch green onions chopped
- 4 cloves garlic minced
- ½ cup butter
- 4 Tablespoons flour
- 2 cups chicken broth
- 1 14 ounce can artichoke hearts (in water)
- 2 cups half and half
- 1 pound shrimp
- 1 teaspoon Tony Chachere’s Creole Seasoning or ½ teaspoon salt and ½ teaspoon pepper
- 3 dashes Tabasco sauce
- Saute green onions and garlic in butter until melted. Add flour and blend well. Slowly pour in broth and mix well.
- Cut artichoke hearts into 4 to 5 pieces and add to mixture. Cook over medium heat 10 minutes, stirring constantly. Add seasoning and Tabasco.
- Add half and half, then shrimp and simmer on low heat for 30 minutes, stirring occasionally.
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